Pin It I threw a backyard party last summer and panicked when I realized half my guests didn't eat meat. I had chickpeas in the pantry and a hunch that baking instead of frying might actually work. The sliders came out golden and crispy, and by the end of the night, even my burger-loving neighbors were fighting over the last one. That's when I knew I'd stumbled onto something worth keeping.
My friend Layla, who grew up in Beirut, tasted these and laughed because I'd accidentally nailed the texture her grandmother used to achieve by hand. She told me the secret was never over processing the chickpeas, and I've been careful ever since. Now I make a double batch every time because they vanish faster than I expect.
Ingredients
- Chickpeas: The backbone of the patty, and using canned ones saves so much time without sacrificing flavor.
- Fresh parsley and cilantro: These bring bright, grassy notes that make the falafel taste alive, not flat.
- Cumin and coriander: The warm spice duo that makes your kitchen smell like a Middle Eastern street market.
- Baking powder: This is what gives the patties a light, airy crumb instead of dense pucks.
- Tahini: Rich, nutty, and the reason the sauce clings to every bite instead of sliding off.
- Slider buns: Small and soft, they let the falafel be the star without overwhelming it.
- Fresh vegetables: Cucumber, tomato, and red onion add crunch and a cool contrast to the warm, spiced patty.
Instructions
- Prep the oven and pan:
- Preheat to 400°F and line your baking sheet with parchment, brushing it lightly with olive oil so the patties release easily. This step saves you from scraping later.
- Blend the falafel mix:
- Pulse chickpeas, onion, garlic, herbs, spices, baking powder, and flour in a food processor until coarse and sticky, not smooth. It should look like wet sand that holds together when pinched.
- Shape the patties:
- Scoop about 2 tablespoons of mixture and press into small, flat rounds. Wet your hands lightly if the dough sticks.
- Bake until golden:
- Brush patties with olive oil, bake 12 minutes, flip gently, brush again, and bake another 10 to 13 minutes until crisp and firm. The second brush is what gives them that golden crust.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, garlic, and salt until smooth and pourable. Add water a teaspoon at a time if it seizes up.
- Assemble the sliders:
- Spread tahini on the bottom bun, add a patty, layer with cucumber, tomato, onion, greens, drizzle more sauce, and top with the bun. Serve them while the patties are still warm.
Pin It I packed these for a picnic once, tucking them into a basket with extra sauce in a jar. My kids devoured them cold on a blanket under the trees, and I realized this recipe didn't need to be fancy to feel special. It just needed to taste like care.
Making Them Ahead
You can shape the patties up to a day in advance and keep them covered in the fridge. Bake them fresh when you're ready to eat. The tahini sauce also holds for three days in a sealed jar, just give it a good stir before using.
Flavor Variations
Swap the cayenne for smoked paprika if you want warmth without heat. I've also stirred in a handful of chopped mint when I had it on hand, and it added a cool, surprising layer. For a tangy kick, tuck in a few pickled turnips or pepperoncini.
Serving Suggestions
These sliders shine at casual gatherings, but they also work beautifully as a light dinner with a side of tabbouleh or roasted vegetables. I've served them with a simple arugula salad dressed in lemon and olive oil, and the peppery greens cut through the richness perfectly.
- Offer extra tahini sauce on the side for dipping.
- Try them with a squeeze of pomegranate molasses for a sweet tart finish.
- Pair with chilled white wine or a minty lemonade.
Pin It These sliders have become my go to whenever I want something that feels generous without the fuss. They remind me that good food doesn't have to be complicated, just made with a little attention and shared with people you care about.
Recipe Questions & Answers
- → What makes these falafel sliders baked instead of fried?
These falafel patties are brushed with olive oil and baked in the oven, creating a healthier version with less oil while still achieving a crispy texture.
- → Can I use gluten-free ingredients for these sliders?
Yes, substitute gluten-free flour and buns to make the sliders gluten-free without compromising taste or texture.
- → How do I ensure the falafel holds together during baking?
The combination of baking powder and a small amount of flour helps bind the chickpea mixture, ensuring firm patties that hold their shape.
- → What fresh herbs are ideal for enhancing the flavor?
Fresh parsley and cilantro add bright, aromatic notes that complement the spices in the chickpea mixture.
- → How can I adjust the tahini sauce consistency?
Add water gradually to the tahini, lemon juice, garlic, and salt mixture until it reaches your preferred smooth and pourable texture.
- → Are these sliders suitable for dairy-free diets?
Yes, all ingredients used, including tahini sauce, are dairy-free, making them friendly for dairy-free preferences.